Reasor's is proud to bring you a special treat, corporate chef for the Certified Angus Beef® brand's, Michael Ollier will be joining us at the Chef's Corner in Bixby on October 5th at Noon. Chef Michael will be preparing an amazing Garlic & Rosemary Strip Roast and Beer Braised Short Ribs dish for this special occasion, so stop by and be ready to sample this unique mouthwatering recipe .

Chef Michael will also serve as a representative of Reasor's on KJRH Channel 2's Fun Food Friday program on October 4th at 11:00 AM. Lucky for you, we will have the recipe posted on our website shortly after his performance, if you would like to try your hand at recreating this tasty treat.

Chef Michael will also join the Reasor's team in preparing two demonstrations for the Reasor's Culinary Kitchen Stage at the Tulsa State Fair on October 4th at 5:30 PM and on Saturday, October 5th at 7:00 PM.

You won't want to miss out on your chance to see a Chef with such recipe innovation and origination.

About Chef Michael Ollier

As a corporate chef for the Certified Angus Beef® brand, Michael Ollier showcases beef recipes and cooking tips on radio and television shows with the purpose of consumer engagement. Special events and cooking demonstrations take him across the country to teach audiences that flavorful food begins with fresh, high-quality ingredients. When not on the road, Ollier focuses on developing mouthwatering recipes and serves as the brand's food stylist. He also evaluates consumer trends and helps apply them to the brand's marketing endeavors.

Ollier's fascination with food began at a young age. His grandfather started a butcher shop after serving in World War II and his mother and aunts have been influential cooks in their own right. Their passion was undoubtedly passed down to the next generation.

Ollier's culinary career began as a sous chef for Parker Bosley, the Northeast Ohio region's pioneer of the local food movement. Additionally, he attended a class at the world-renowned Ecole LeNotre near Paris. His previous work experience includes serving as a newspaper chef columnist, a food photographer and a cooking school instructor.

When he's not in the kitchen, Ollier makes his home in Wooster, Ohio, with his wife and two sons.